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GEO 13

Mold-like appearance, intermediate flavor and aroma.

Geotrichum candidum is a key agent in the ripening of cheese. Used in combination with other molds, geotrichum candidum grows rapidly on cheese surfaces first and also aids in the work of penicillium candidum and brevibacterium linens, which need a neutral environment. Geotrichum candidum produces a thick, velvety surface cover with minimal enzyme activity. Due to its proteolytic and lipolytic activity, geotrichum candidum plays a significant role in the ripening process and greatly influences cheese appearance, structure and flavor.

Please Note: This item has newly-designed packaging. There is no change in the product within.


Brie, Camembert

Usage varies somewhat depending on application: Inoculation directly into milk -- 1-2 doses per 1000 liters milk (2200 lbs.) and/or spray-on (direct surface application) -- 2 doses rehydrated in buffered water per 1000 liters milk (2200 lbs.)

Geotrichum candidum

Kosher Dairy, certificate available


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GEO 17

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